Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Practice Breast

Like some other folks on the board, I used this weekend to practice for Thanksgiving with a 7.5 lb bone-in turkery breast. I’ve had my LBGE since mid-September, so I wanted to get some turkey experience before the big day. . I slipped some butter under the skin then oiled the outside and lightly rubbed with a pretty basic turkey rub. Setup: plate setter legs up in a pswoo3 with the cooking grid on top (at the felt line). V-rack in a drip pan with some liquid on top of the grid.

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Added a small hand full of soaked pecan chips to the lump right before setting the breast and basted several times during cooking with a wine, butter and rosemary concoction. It took about 2.5 hours at around 340. According to my guinea pigs, the results were very good. Even though this was a typical grocery store bird that had been in the freezer for I don’t know how long, it almost tasted fresh.  For Thanksgiving, I’ve been eyeing the Bourbon Brined (injected) recipe in the BGE cookbook using a fresh 10-12 lb bird. Love cooking on the egg! (My first attempt at photos; hope they work OK).

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Cincinnati

LBGE, Weber Gasser, Weber Kettle

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